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those days, all canoes belonged to schools or organisations. these days, some students have their personal canoes or kayaks. a k1 imported kayak costs around $4320 and a k4 cost about $12k.
not many schools and colleges were into canoeing in the past because not many teachers were trained in this water sports. more schools are involved these days and the teachers in charge need not have any knowledge of the sports, there are local as well as imported coaches, mainly from china, to take care of the training.
in the past, we used to carry out our training sessions in the sea off changi. presently, there are two main training areas for students, one at macritchie reservoir and the other at bedok reservoir. in the sea, there is scope for varying our training grounds whereas in the reservoirs, every canoeist is expected to stay within a designated area.
i was trying to point out to my friend, who is still involved in coaching, that nowadays the students do not enjoy the variety of activities that we had. instead of training all the time, we organised overnight canoeing expeditions to pulau ubin. seems like now, it is the only island available for such an activity; the other islands like seletar, tekong and coney are out-of-bounds to the public.
unlike some people, i don't know how to appreciate the soup version of wantan mee. every time i eat wantan mee, it has to be the dry version with a bit of chilli. so was it today when i ate at hong mao noodle.
do you know the difference between a cock and a cockerel? a pullet and a hen? and do you know what a capon is?
a young chicken is called a chick. a male chicken is a cock or a cockerel, depending on its age. similarly, a female chicken is called a pullet or a hen. the age at which a pullet becomes a hen and a cockerel becomes a cock depends on what type of chicken is being raised. purebred poultry producers have very age-specific definitions. a chicken is a cockerel or pullet if it is less than one year of age.
fresh basil is the perfect candidate for freezing, either whole or chopped. blanch whole leaves for two seconds, plunge into ice water, pat dry and place in airtight bags in the freezer. flavour will be stronger if you don't thaw before using.
another option is to put whole or chopped fresh leaves in an ice cube tray and cover with water or broth before freezing. once frozen, pop the cubes out into an airtight bag. use the cubes in soups, stews or sauces. frozen basil should be used within four months.
basil is readily available in dried form ( i use a lot of this when i cook my pizza paste), but it cannot compare in flavour to fresh basil. dried basil should be stored in a cool, dark place away from heat and light. dried herbs lose their potency within six months, even under the best conditions. it's best to buy small amounts so you can use it up faster. when dried, basil loses much of its intensity.
the basil plant needs continuous pruning to stimulate growth. recommended interval is about once every four weeks. it is important to keep basil cut back so you have a continual harvest of fresh leaves. it is also important not to let the plants slated for culinary use flower, or the leaves will begin to taste bitter.
longer moderately paced walks (40 mins at 60-65% maximum heart rate) are best for losing weight – up to 300 calories per hour
shorter, faster walks (20 mins at 75-85% maximum heart rate) are best for improving heart and lung function
my own walking programme
on wednesday and friday mornings, i walk with my former balestier hill secondary school colleagues. once a month, on a saturday morning, i go for (a) nature walk with my former students, also from balestier hill secondary. on the other mornings, with the exception of sunday, i walk on my own, usually at either bukit batok nature park or at bukit timah nature reserve. sunday is the only day i do not have any scheduled walk.
occasionally, i get victor, my former colleague from monk's hill secondary, to join me in my morning exercise.
this distinctive shelter is found only in sembawang park. a quiet park on weekdays, it comes alive on weekends when families from the yishun area gather to barbeque, swim, fish or camp.
this is a view of beaulieu house from the back. built in 1910, it is now a seafood restaurant which also caters to wedding and birthday parties. my friend victor, a loyal customer of the restaurant, had followed the move of the restaurant. the few years when it ceased operation at beaulieu house, it was, first, at safra yacht club and then, at the cdans club along canberra road before moving back to beaulieu house.
the sembawang shipyard, which used to be a british naval base from 1938 to 1968, is just next to the park. in the 70s we used to fish from the sembawang jetty, from which i took this photograph.
sembawang park is one of the few places fronting the sea where camping is allowed. these days, you do not need a permit to camp on weekends or public holidays but you need a permit for weekday camping. registration for a permit is done by the park ranger who comes around with a hand-held scanner to scan your identity card.
camping is also permitted at changi beach, east coast park areas c and d, pasir ris and west coast park.